Surface energy and viscoelasticity influence caramel adhesiveness

Consumer preferences and food processing outcomes are influenced by adhesion properties of food products. While adhesion is a key textural trait, its mechanisms remain poorly understood. Prior research has shown that adhesion is affected by material properties, yet the exact roles of surface energy and viscoelasticity remain unclear. This gap motivated the need to explore how formulation changes impact adhesion. No prior work had resolved how surface energy and viscoelasticity interact in food systems. Existing studies focused on mechanical properties alone, leaving a need for integrated approaches. This uncertainty drove the current investigation into caramel adhesion. The study aimed to clarify how formulation and surface properties jointly influence adhesion.

The study aimed to investigate how caramel formulation affects adhesion to different materials. Researchers sought to quantify the influence of surface energy and viscoelasticity on adhesion behavior. The goal was to determine how changes in fat and protein content alter adhesion. They also wanted to compare adhesion across materials with varying surface energies. The study focused on understanding adhesion mechanisms in food systems. The researchers aimed to model viscoelasticity using creep recovery data. They intended to identify distinct zones of adhesion based on formulation. The work aimed to provide insights for designing food products with controlled adhesion.

The study modified caramel formulations by varying fat and protein content. Adhesion was measured using materials with surface energies ranging from 39.7 to 53.2 mJ/m². Mechanical adhesion was analyzed through pressure-sensitive tack theory. Creep recovery data was collected to model viscoelasticity. A four-element Burger model was used to represent viscoelastic behavior. Surface energy relationships were evaluated using dispersive and total surface energy. Adhesive measurements were compared across different formulations. The Burger model parameters were correlated with adhesiveness values.

Adhesiveness decreased with higher fat and protein content in caramel samples. Surface energy had a significant effect on adhesion, with higher surface energy reducing adhesion. The Burger model showed strong correlations between viscoelasticity and adhesiveness. Two distinct adhesion zones were identified based on formulation. One zone was influenced by both surface energy and viscoelasticity. The other zone was driven solely by viscoelastic properties. Dispersive surface energy played a notable role in adhesion behavior. The study confirmed that adhesion is a function of both formulation and surface properties.

The results suggest that adhesion in caramel is influenced by both surface energy and viscoelasticity. The study identified two distinct adhesion zones based on formulation. Surface energy relationships, particularly dispersive energy, are important in adhesion. Viscoelastic properties also play a key role in determining adhesiveness. The findings indicate that adhesion is not solely a mechanical property. The Burger model effectively captured viscoelastic behavior in caramel. The study supports the need to consider surface energy in adhesion measurements. These insights may aid in designing food products with controlled adhesion.